The short answer: Chocolate crinkle cookies are fudgy cocoa cookies that crack open under a thick coat of powdered sugar as they bake.
Our picks for chocolate crinkle cookies
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Prep time: 15 minCook time: 12 minTotal time: 4 hr 32 minServings: 30 cookiesTotal includes 4 hr 5 min of resting, chilling or rising.
Whisk ½ cup of cocoa with 1 cup of sugar and ¼ cup of oil, beat in 2 eggs and 2 teaspoons of vanilla, stir in 1 cup of flour, 1 teaspoon of baking powder and ¼ teaspoon of salt, chill for 4 hours, roll in sugar and bake at 350°F for 10 to 12 minutes. The chill is the step that makes the crinkle, so plan for it. Below are the full steps, the double sugar trick, fixes, variations and storage.
They look like snow-dusted rocks on a cookie tray, which is exactly the kind of seasonal detail I love in December.
Chocolate crinkle cookies ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened cocoa powder | ½ cup | Natural or Dutch-process both work |
| Granulated sugar | 1 cup, plus ¼ cup for rolling | The first sugar coat helps the crackle |
| Vegetable or canola oil | ¼ cup | Keeps the centers soft and fudgy |
| Eggs | 2 large | Room temperature mixes in smoothly |
| Vanilla extract | 2 teaspoons | |
| All-purpose flour | 1 cup | Spoon and level |
| Baking powder | 1 teaspoon | Fresh, for good lift and cracks |
| Salt | ¼ teaspoon | |
| Powdered sugar | ½ cup, for rolling | Be generous |
One batch makes about 30 cookies.
How to make chocolate crinkle cookies, step by step
- Mix the base. Whisk the cocoa, 1 cup sugar and oil until it looks like thick, glossy mud.
- Add the eggs. Beat in the eggs one at a time, then the vanilla.
- Add the dry ingredients. Stir in the flour, baking powder and salt until no streaks remain. The dough will be soft, almost like brownie batter.
- Chill. Cover and refrigerate for at least 4 hours, or overnight.
- Heat the oven. Set it to 350°F and line baking sheets with parchment.
- Roll twice. Scoop 1-inch balls, roll them in granulated sugar, then roll them heavily in powdered sugar.
- Bake. Bake 2 inches apart for 10 to 12 minutes, until the edges are set and the tops have cracked.
- Cool. Let them sit on the tray for 5 minutes, then move them to a rack.
Sticky dough makes people want to taste it, but the FDA's guide to handling flour safely advises against eating raw dough or batter, because flour hasn't been treated to kill germs.
Why the double sugar roll works
| Coat | What it does |
|---|---|
| Granulated sugar first | Dries the surface so the powdered sugar doesn't soak in |
| Powdered sugar second | Forms the bright white shell that splits into crackles |
| Cold dough | Keeps the shell intact until the cookie puffs and cracks in the oven |
If your cookies come out gray instead of white, the powdered sugar dissolved. Use more of it and get the trays into the oven quickly.
Chocolate crinkle cookie variations
- Peppermint crinkles: add ½ teaspoon of peppermint extract with the vanilla.
- Espresso crinkles: whisk 1 teaspoon of instant espresso powder into the cocoa.
- Orange chocolate: add 1 tablespoon of orange zest.
- Red velvet crinkles: cut the cocoa to 2 tablespoons, add red gel coloring and ¼ cup more flour.
- Lemon crinkles: skip the cocoa, add ¼ cup more flour, lemon zest and 2 tablespoons of juice.
- Chocolate chip crinkles: fold in ½ cup of mini chocolate chips.
Fixes for common crinkle cookie problems
- No cracks: the dough was too warm, or the baking powder was old. Chill longer and check the date on the can.
- Flat, spread-out cookies: the dough warmed up between batches. Keep the bowl in the fridge while each tray bakes.
- Dry, cakey cookies: they baked too long. Take them out when the centers still look slightly soft.
- Sugar coat disappeared: you skipped the granulated sugar layer or used too little powdered sugar.
- Dough too sticky to roll even after chilling: oil your hands lightly or use a small cookie scoop.
Make ahead and storage
| Stage | How long | Tip |
|---|---|---|
| Dough in the fridge | Up to 3 days | Wrap tightly so it doesn't dry out |
| Dough balls in the freezer | Up to 3 months | Coat in sugar after thawing |
| Baked cookies, room temperature | About 5 days | Airtight container, single layers with parchment |
| Baked cookies, frozen | Up to 3 months | Dust with more powdered sugar after thawing |
This dough contains raw eggs, so keep it cold while it waits. FoodSafety.gov's cold food storage charts list how long raw eggs keep in the refrigerator.
Pair these with gingerbread cookies and molasses cookies for a cookie tray with lots of contrast, or see our Christmas cookies list and more Christmas desserts.
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- Family Recipe Binder, $6.99. Printable recipe pages to keep this chocolate crinkle cookies recipe, chill time and favorite variations together.
- Christmas Budget & Gift Planner, $4.99. Plan your cookie gifts and track what each tray costs.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). The gift planner plus the Meal Planner & Grocery List, a cleaning schedule and savings trackers.
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For an adult gift box, add rum balls and label the alcohol and any nuts clearly.
Frequently asked questions
How do you make chocolate crinkle cookies? You make chocolate crinkle cookies by whisking cocoa, sugar and oil, beating in eggs and vanilla, then stirring in flour, baking powder and salt. Chill the dough for at least 4 hours, roll 1-inch balls in granulated sugar and then powdered sugar, and bake at 350°F for 10 to 12 minutes.
Why do chocolate crinkle cookies need to chill? Chocolate crinkle cookie dough is very soft and sticky, so it needs at least 4 hours in the fridge to firm up. Chilled dough rolls into neat balls and holds the powdered sugar coat that cracks as it bakes.
Why didn't my crinkle cookies crinkle? Crinkle cookies don't crackle when the powdered sugar melts into the dough before it bakes. Roll the balls in granulated sugar first, then coat them thickly in powdered sugar, and bake them right away.
Why did my chocolate crinkle cookies turn out flat? Chocolate crinkle cookies spread flat when the dough is too warm or the baking powder is old. Keep the dough cold between batches and use baking powder that's less than 6 months old.
Can I use melted chocolate instead of cocoa powder? Yes, you can swap the cocoa and oil for 4 ounces of melted, cooled unsweetened chocolate and ¼ cup of melted butter. The cookies come out fudgier, with a slightly denser center.
How long do chocolate crinkle cookies last? Chocolate crinkle cookies stay fresh for about 5 days in an airtight container at room temperature. They freeze for up to 3 months, though the sugar coat may fade a little after thawing.
Can I freeze chocolate crinkle cookie dough? Yes, freeze rolled, uncoated dough balls for up to 3 months. Thaw them in the fridge for an hour, roll them in both sugars and bake as usual.
How do I save my chocolate crinkle cookies recipe for next year? You can save your chocolate crinkle cookies recipe for next year in the Family Recipe Binder from HomeBase Paper Co. ($6.99), which has printable recipe pages for the recipe, chill time and variations. The Christmas Budget & Gift Planner ($4.99) keeps the cost of your holiday baking gifts on track.
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Sources
- FDA: Handling flour safely fda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov